Anthill cake (Kuih sarang semut)

Instructions

1. Place the sugar in a large saucepan and cook over low heat, until golden-brown. Carefully pour in the water and stir until well combined, taking care as the hot sugar will spatter once the sugar is added.
2. Once the sugar has dissolved into the water, stir in the butter until well combined, then remove from the heat and allow to cool completely. Grease and line a 20 cm square cake tin.
3. Crack the eggs into a large mixing bowl and whisk until light and frothy. Whisk through the condensed milk. Sift the flour and bicarb soda over the egg mixture and fold until smooth. Lastly, pour over the cooled caramel syrup, mixing until well incorporated.
4. Pour the cake batter into the prepared tin and allow to stand for 3 hours at room temperature before baking. When you’re ready to bake, preheat the oven to 180˚C.
5. Bake for 50-60 minutes, or until a skewer inserted in the centre comes out clean. Allow the cake to cool slightly, then slice and serve with miso caramel and scoops of vanilla ice-cream.